Go Quail Egg Crazy with These Breakfast Potatoes

When Kay Plunkett-Hogge, author of Sherry and a small plate of tapas, first made this quail egg recipe, she cooked potatoes for breakfast in melted ham fat, so no extra olive oil was needed. But, alas, not all of us have access to regular supplies of delicious ham, so Plunkett-Hogge played around with this tapas recipe until she got something that will add juiciness without requiring the pork leg to be in your fridge. The result is an absolutely delicious quail egg recipe that combines the salty richness of iberico ham with plenty of potatoes and the delicacy of quail eggs. Pro tip: The best tool for cutting quail eggs is probably a cigar slicer. But if you don't happen to have anything like this lying around, a serrated knife will do.Chicken Cutlets with Quail Eggs and Fried Friesexpert from A Sherry & A Little Plate of Tapas by Kay Plunkett-Hogge, © 2016 Kay Plunkett-Hogge. Reprinted with permission from Mitchell Beasley and Hachette Book Group.
On a low heat, lightly fry the ham in a dry pan or saucepan to release as much fat as possible. When it is almost crisp, remove from the pan and set aside to dry on kitchen paper.Turn up the heat and add a tablespoon of olive oil (or more) if you think it's necessary. Add the potatoes and saute, turning occasionally, until they are golden brown and cooked through. Return the ham to the pan, toss, and season with salt, paprika, and chopped fresh parsley. Transfer to a casserole dish or serving bowl.Heat a tablespoon of olive oil in a planchet or other skillet over medium-high heat. Then fry the quail eggs one at a time. Simply remove the top of the shell and pour the contents into the hot oil — each dish will take about a minute to prepare. Place the fried eggs on top of the potatoes and serve.